Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. This means I may earn a small commission at no extra cost to you.
If you’ve just carved a pumpkin for Halloween or cooked one for a cozy fall meal, don’t toss those seeds.
Baking pumpkin seeds is one of the easiest and most satisfying ways to turn kitchen scraps into a delicious, crunchy, and nutritious snack.
This pumpkin seeds recipe baked is perfect for anyone who loves simple, wholesome treats with endless flavor options.
🎃 Why You’ll Love This Baked Pumpkin Seeds Recipe
Baked pumpkin seeds are a true fall classic.
They’re high in protein, rich in magnesium and zinc, and make a satisfying alternative to chips or popcorn.
You can season them however you like — from salty and savory to sweet and spicy.
Once baked, they turn irresistibly crunchy and golden, perfect for snacking, topping salads, or adding to trail mix.
🥣 Ingredients You’ll Need
You only need a few basic ingredients to make baked pumpkin seeds at home:
-
1 ½ cups raw pumpkin seeds (from one medium pumpkin)
-
1 tablespoon olive oil or melted butter
-
½ teaspoon salt (adjust to taste)
-
Optional seasonings: garlic powder, paprika, cinnamon sugar, chili powder, or everything bagel seasoning
🔪 Step-by-Step Instructions
1. Clean the Pumpkin Seeds
Scoop the seeds out of your pumpkin and separate them from the stringy pulp.
Rinse them in a colander under cold water until clean. Don’t worry if a little pulp remains—it adds flavor!
2. Boil (Optional for Extra Crunch)
For an extra crispy texture, boil the seeds in salted water for about 10 minutes.
This step softens the outer shell so they bake evenly.
3. Dry the Seeds
Pat the seeds dry thoroughly with a paper towel or let them air-dry for 30 minutes.
Moisture prevents them from crisping up in the oven.
4. Season the Seeds
Toss the dry seeds in olive oil and your chosen seasonings. Make sure every seed is well coated.
5. Bake to Perfection
Spread the seeds in a single layer on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 20–30 minutes, stirring halfway through to ensure even toasting.
You’ll know they’re ready when they’re golden brown and crisp.
6. Cool and Enjoy
Let the seeds cool completely before eating or storing — they’ll get even crunchier as they cool.
🌶 Flavor Variations to Try
Savory Garlic & Herb: Olive oil, garlic powder, rosemary, and sea salt.
Spicy Kick: Paprika, cayenne pepper, and a dash of black pepper.
Sweet Cinnamon Sugar: Melted butter, brown sugar, and cinnamon.
Cheesy Delight: Olive oil, nutritional yeast, and a pinch of smoked paprika.
You can even split your batch and try multiple flavors at once!
🥄 Tips for the Best Baked Pumpkin Seeds
Don’t overcrowd the pan—spread them in a single layer for even baking.
Stir halfway to prevent burning.
Taste as you go! Every oven is different, so start checking around the 18-minute mark.
Store in an airtight container at room temperature for up to 2 weeks.
Pumpkin seeds recipe baked
Ingredients
Method
- Clean the seeds: Scoop out the pumpkin seeds and rinse them under cold water, removing any pulp.
- Boil (optional): Boil the seeds in salted water for 10 minutes for extra crunch.
- Dry the seeds: Pat dry with paper towels or air-dry for 30 minutes.
- Season: Toss seeds in olive oil and salt. Add any extra spices you like.
- Bake: Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 20–30 minutes, stirring halfway through.
- Cool: Let the seeds cool completely before eating or storing.
Notes
- Don’t overcrowd the pan — bake in a single layer.
- Stir halfway for even crisping.
- Store in an airtight container for up to 2 weeks.
This baked pumpkin seeds recipe is a must-try every fall season.
It’s simple, healthy, and gives you the satisfaction of using every part of your pumpkin.
Whether you like them salty, spicy, or sweet, baked pumpkin seeds are the perfect snack to crunch on during cozy autumn nights.
